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Date Posted: 05:56:40 10/24/02 Thu
Author: S
Subject: Ganache

1 cup heavy whipping cream
2 cups chopped high-quality bittersweet chocolate,or use chips

Heat cream in the top half of a double boiler or in a heavy-bottomed
saucepan set over very low heat.Stir in chocolate. Continue to stir
and heat until chocolate melts and mixture is smooth.Pour over cake
while chocolate is still warm,smoothing it toward the edges to make
a shiny glaze;ganache will harden as it cools.

Makes approximately 2 1/2 cups.

You may not need all the ganache for one soufflé. Leftovers are good
reheated and poured over ice cream or served with other desserts.

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